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Entre-Beef

Weekly Special #3


Angus Reserve Burger Bar

 

Ingredients:

2pkg       Angus Reserve Burgers

2pkg       Brioche Buns and/or Multigrain Buns (room temp)

4oz         Plugra Butter (softened)

Taste       Salt and Pepper

1Tbl        Parsley – chopped

1clove     Garlic

Taste       Salt and Pepper

Drizzle    Olive Oil

1pkg       Cheddar and Swiss Cheese (quartered)

1pkg       Applewood Smoked Bacon

3sprigs    Rosemary & Thyme – leaves removed and chopped

¼            Onion – julienne

½ lb        Crimini & Shiitake Mushrooms – sliced

1c           Mayonnaise

1Tbl        Horseradish

Garnish with sliced tomatoes and baby greens

 

Preparation:

Preheat oven to 400*F

Cut the garlic clove in half and drizzle with olive oil and season with salt and pepper wrap in foil and roast for about 45 minutes.

Using parchment paper, lay out the bacon and sprinkle with the chopped rosemary and thyme and bake until crispy about 12-15 minutes.

Let drain on paper towels and cut each strip into thirds.

Preheat a sauté skillet over medium high heat, add some oil and add the julienned onions and cook until they start to caramelize, add the mushrooms and continue cooking until done, season with salt and pepper.

In a food processor add half of the roasted garlic clove, the chopped parsley, butter, and season with salt and pepper.

Turn on the processor just long enough to combine the ingredients and whip the butter. Reserve the butter to spread on the buns.

In a small bowl, squeeze out the other half of the garlic and the mayonnaise and horseradish stir to combine and season with salt and pepper.

Place in a serving dish.

Preheat the grill.

Season the burgers with salt and pepper then place them on the grill and cook over medium heat until done about 7-10 minutes total cooking time or until done to your preference. Top each burger with desired cheese during the last few minutes of cooking just long enough to melt the cheese.

Remove the burgers and place on a plate and take to the serving area.

Turn the grill to the lowest setting. Spread the compound butter over the top and bottom of the buns place the bread on the grill and let the bread toast for about a minute or until golden brown.

Assemble a burger bar by placing each of the ingredients in their own dish. Garnish with the sliced tomatoes and baby greens.

 

 

 

 

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